Recipe information
Yield
serves 4
Ingredients
Four 5-ounce veal cutlets
1
/4 cup stone-ground whole-wheat flour
1
teaspoon salt
1
/2 teaspoon ground black pepper
2
tablespoons olive oil
1
/3 cup Marsala wine
2
tablespoons butter
2
tablespoons chopped fresh parsley
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Preparation
Pound the cutlets to a thickness of less than 1/8 inch with a meat tenderizer or mallet. Mix together the flour, salt, and pepper. Dredge the cutlets to coat in the mixture, shaking off excess flour. Preheat a large nonstick skillet over medium-high heat. Add the oil, then the cutlets. Cook for 1 minute, turn the cutlets over, and cook for 1 minute more. Add the wine and butter, and cook until the butter has melted, about 1 minute. Top the cutlets with the sauce from the pan and garnish with parsley.